Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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A thrilling dessert made easy with store-bought ingredients. (All photos credit: George Graham)
Crisp chicken thighs top rich tomato-infused Louisiana jasmine rice in this classic Creole dish. (All photos credit: George Graham)
Dark lager beer is the key ingredient in this hearty beef stew. (All photos credit: George Graham)
Oven-baked and stuffed with flavor, this fish is fall-off-the-bone delicious. (All photos credit: George Graham)
Sun Jewel Melon Ice Cream
Blackened wild Atchafalaya Basin catfish. (All photos credit: George Graham)
Ripe juicy strawberries on a mound of pound cake is at the center of this classic dessert. (All photos credit: George Graham)
Prepared in a rice cooker, this jambalaya is both easy and tasty. (All photos credit: George Graham)
Cajun Shrimp Skillet: Jumbo shrimp bathed in a buttery bath of herbs and spices; the perfect appetizer skillet. (All photos credit: George Graham)
Snapper en Papillote
Buttermilk, bacon and bourbon bring Southern flavor to this pâté. (All photos credit: George Graham)
Sweet strawberries blend with Chambord liqueur in a down-home Southern favorite. (All ohotos credit: George Graham)
Pork Belly tacos served up tangy and sweet glazed with root beer on a bed of creamy slaw. (All photos credit: George Graham)
Farm-fresh eggs and pond-raised crawfish combine with Louisiana rice in a farm-to-table dish. (All photos credit: George Graham)
Bone-in ribeye steak cooked perfect medium rare.
Thick and spicy chowder with the flavor of a Louisiana crawfish boil. (All ppbotos credit: George Graham)
Stuffed Crabs Sauce
Wrapped in bacon and glazed with sweet heat, this meat loaf spikes with flavor. (All photos credit: George Graham)
Simple Southern ingredients come together in a hearty soup. (All photos credit: George Graham)
Chick Steak Sanwiches - Version 2
Louisiana seafood and Creole tomatoes combine in this Creole Cioppino - a South Louisiana fish soup. (All photos credit: George Graham)
Crispy fried quail drizzled with Honey Heat is a tasty appetizer. (All photos credit: George Graham)
Catfish Head Stew Horiz
Oh yeah -- slowly braised rabbit stewing alongside pillowy dumplings. (All photos credit: George Graham)